Spanish Style Chorizo and Potato Soup packs in the flavour with minimal effort. The D’Orsogna Chorizo sausage gives the soup a mild spicy flavour which lifts this from being a bland potato soup. Chunky cut potatoes and chorizo mean that this is a hearty meal that will fill you up. Serve with a bread roll to soak up what’s left in the bowl.
This is prepared and cooked in around 40 minutes making it a great speedy soup that doesn’t rely on hours of cooking.
1 Tbs Olive Oil
1 Onion, diced
2 Garlic Cloves, diced
250gm D’Orsogna 100% Natural Chorizo, sliced into 5mm circles
4 Large unbrushed potatoes, peeled and cubed 2.5cm
1/2 Cup Dry Red Lentils
750ml Vegetable Stock
1/2 Teaspoon Paprika (add more if you like extra heat)
1 Tsp Fresh Thyme (dried is ok to)
Salt and pepper to taste
LET’S PUT IT ALL TOGETHER
1. Place a large pot over a high heat. Add the olive oil, onion and garlic. Cook stirring for 2 minutes.
2. Add the sliced chorizo and stir through. Continue to cook until the chorizo starts to brown and the aromas are released.
3. Add the potatoes, lentils, vegetable stock, paprika and thyme. Stir through. Reduce to a medium heat and place the lid on. Allow to simmer for 30 minutes or until the potatoes are tender (you don’t want them to soft otherwise they will fall apart and make the soup thick).
Season with salt and pepper and then serve.